Edible Christmas Decorations With Claire Fyfe

The candy cane stripes are a little fiddly, so as an alternative, you can simply add one colour and cut out your shapes from that.

Start by lining two baking trays with parchment.

In a large bowl whisk the egg white until frothy, add the peppermint extract, and fold in the icing sugar.

Divide the mixture in two, and add the food colouring to one half.

Knead until the colour is fully combined, cling film to prevent from drying out.

Do the same with the white mixture, then roll out into a rough 10 X 20cm rectangle and cut into 5mm strips. Loosely cover with cling film and repeat with the red mixture.

Working quickly, lay the strips together, in alternate colours.

Now roll out to 3mm thick (don’t worry if the strips separate, simply add a touch of water and push back together.)

Take your cutters and cut off your bauble shapes and transfer to the baking trays.

Stamp out a small hole (the end of a metal straw is a great utensil) which you will use to thread through string later.

Leave to firm overnight to harden, then thread with ribbon and hang on your lovely tree.

See more of Claire Fyfe’s Recipes and food writing on her Instagram @Clairefyfecooks

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